|Nutritional Guidelines (per serving)|
|Servings: 12 scones (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 11g||57%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Vegan Coconut Scone Recipe has a light, crumbly texture and deep coconut flavor thanks to its secret ingredient—virgin coconut oil.
- 4 cups all-purpose flour (plus extra for kneading the dough. For best results, sift or spoon the flour into the measuring cup)
- 1.5 cup shredded coconut (sweetened)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/2 cup virgin coconut oil
- 1 teaspoon vanilla extract
- 1 1/2 cups almond milk (or another milk substitute)
Gather the ingredients.
Preheat the oven to 400 F.
In a large mixing bowl, mix the dry ingredients (flour, coconut, sugar, baking powder and salt).
Use your hands or a spoon to mix in the virgin coconut oil.
Add the vanilla extract and then slowly mix in your milk substitute of choice, working the dough as little as possible, until you have a dough that just barely sticks together.
Turn the dough out on a heavily floured cutting board.
Knead the dough slightly. When it is done, it should be easy to handle and smooth.
Gently pat the dough to two 1.5–inch thick discs.
Cut each disc into 6 pieces.
Transfer the scones to a parchment-lined baking sheet.
(Optional) For lighter, fluffier scones, place the baking sheet into the freezer for about five minutes immediately before baking.
Bake the scones in a preheated oven for 15 to 20 minutes or until lightly golden. (Optional: Turn pan halfway through baking.)
Cool on the baking sheet.
Serve and enjoy!